Do you love Italian food and big bowls of pasta? If you do and you have trouble controlling your portions spaghetti squash may be the perfect answer for you! Now I love pasta, and still enjoy it, but sometimes I want something lighter like spaghetti squash:
About Spaghetti Squash:
A large variety of winter squash that is usually yellow in color, ranging from 4-8 pounds. When raw the flesh is hard like other types of squash, however, once cooked the flesh separates into strands that resemble spaghetti. Spaghetti squash will stay fresh at room temperature for several weeks. It also freezes very well. To do so, cook squash, place strands in freezer storage bags, and microwave to defrost.
Nutrition Information: 1 cup cooked, no fat added
42 calories, 0 grams fat, 10 grams carbohydrate, 2 grams fiber, and 1 gram protein
How to Cook:
- Preheat oven to 400 degrees
- Wash squash
- Slice in half, lengthwise
- Remove seeds
- Place flesh side down in pyrex dish coated with cooking spray
- Cook in oven for one hour, small ones may take less time
- Remove from oven, allow to cool
- With squash in your palm, take a fork to the flesh and remove “spaghetti” strands from squash
- Top with your favorite sauce and serve!
Here’s a photo of my dinner: spaghetti squash topped with homemade tomato-eggplant sauce, ricotta salata & fresh basil. Served with a massaged kale salad (kale, lemon juice, olive oil, dash or salt, and a drop of honey).
- 1 cup of cooked spaghetti has 220 calories
- For every cup of spaghetti you substitute with spaghetti squash you will save approximately 180 calories!